About this recipe:A healthy and utterly delicious summer chicken recipe. Use the lovely yellow and green courgettes that you can find in markets and in veg boxes late summer. You could also use other types of summer squash - such as patty pan. Try topping with chopped fresh herbs - such as basil, mint or parsley.
1 tablespoon butter
1 tablespoon vegetable oil
4 skinless chicken breast fillets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
340g yellow summer squash, sliced
340g courgettes, sliced
1 medium tomato - peeled, seeded and chopped
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Method Prep:15min › Cook:15min › Ready in:30min
In a large nonstick frying pan, melt butter in the oil over medium high heat. Season chicken with half of the salt and half of the pepper, and add it to frying pan. Cook until lightly browned, about 2 minutes per side. Transfer to large plate or platter, and cover to keep warm.
Pour off fat from frying pan, and add squash, courgette and tomato. Season with remaining salt and pepper. Cook and stir over medium-high heat until squash is slightly softened, about 3 minutes. Reduce heat, and return chicken to frying pan. Cover partially. Cook until squash is soft, and chicken is white throughout but still juicy, about 5 minutes longer.
Transfer chicken to platter, and cover with foil to keep warm. Raise heat to high. Cook vegetable mixture, stirring often, until almost all of the liquid has evaporated, about 2 minutes. Arrange vegetables around chicken, and serve.